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Russian Recipes
Beef Stroganoff

Beef Stroganoff

with Peas and Mushrooms

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3.5 / 4 Ratingout of 40 ratings
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This classic dish originated in Russia in the mid-19th century! Traditionally made with just beef and sour cream, we've gussied this dish up with the addition of hearty mushrooms and sweet green peas to make it extra yummy.

Allergens:Wheat/BléFish/PoissonSeafood/Fruit de MerSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

113 g

Onion, chopped

227 g

Cremini Mushrooms

4 tsp

Worcestershire Sauce

(ContainsFish/Poisson, Seafood/Fruit de Mer)

3 tbsp

Mirin

(ContainsSulphites/Sulfite)

2 unit

Beef Broth Concentrate

454 g

Fettuccine

(ContainsWheat/Blé)

⅔ cup

Sour Cream

(ContainsMilk/Lait)

14 g

Thyme

227 g

Green Peas

Not included in your delivery

3 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories803 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate91 g
Sugar12 g
Dietary Fiber4 g
Protein51 g
Cholesterol181 mg
Sodium563 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Prep: Wash and dry all produce. Thinly slice the mushrooms. Strip 2 tbsp thyme leaves off the stems. Bring a large pot of salted water to a boil over medium-high heat.

Sear the beef
Sear the beef
2

Prep and sear the beef: In a large bowl, season the beef strips with salt and pepper. Sprinkle over the flour. Toss until well coated. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil, then the beef. Cook until just browned, 2-3 min. (TIP: Cook your beef in batches if your pan is too full - this will prevent the beef from steam-cooking.) Transfer to a plate.

Cook the mushrooms
Cook the mushrooms
3

Start the stroganoff sauce: Add the butter to the pan, then the onion, mushrooms and thyme. Cook until the mushrooms are golden, 5-6 min.

4

Cook the pasta: Meanwhile, add the pasta to the boiling water. Cook until noodles are tender, 2-3 min. Drain.

5

Finish the sauce: Add the mirin, Worcestershire sauce, broth concentrates, sour cream, peas and 1/2 cup water to the mushroom mixture. Stir until warmed through, 1-2 min. Stir in the beef. Season with salt and pepper.

6

Finish and serve: Divide the pasta between plates, and top with the stroganoff. Enjoy!